BANANA BREAD
One Family Recipe, Two Versions
One simple bowl. One batter. Soft, naturally sweet banana muffins for your little one and a delicious banana loaf for the grown-ups.
Perfect for using up those overripe bananas sitting in the fruit bowl – an oldie, but definitely a goodie!
Makes
- 8 baby banana muffins
- 1 small adult banana loaf
Ingredients - base batter
3 very ripe bananas
3 eggs
150ml vegetable oil or melted butter
275g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
Adult only
75g soft light brown sugar
METHOD
1. Preheat your oven to 180°C fan (200°C conventional) and line 8 muffin cases. Grease or line a small loaf tin.
2. In a large bowl, mash the bananas until smooth.
3. Add the eggs, vegetable oil (or melted butter), self-raising flour, baking powder, cinnamon and nutmeg. Whisk until you have a smooth batter.
4. Spoon around one-third of the mixture into the 8 muffin cases for your baby muffins.
5. Add the 75g soft light brown sugar to the remaining batter, whisk again until combined, then pour into the prepared loaf tin.
6. Bake the baby muffins for around 20 minutes, or until lightly golden and a knife inserted into the centre comes out clean.
7. Bake the adult loaf for around 45 minutes, again checking with a knife or skewer – if it comes out clean, it's ready.
The riper the bananas, the better! Those spotty, almost-black bananas that nobody wants to eat make the sweetest, softest banana bread and help naturally sweeten the baby version without adding any sugar.
These also freeze brilliantly. Freeze the baby muffins individually so you can grab one whenever you need a quick breakfast, snack or pudding.
